Executive Chef job (M/F) in Cairo Egypt

Culinary Direction

• Develop the complete culinary concept for breakfast, lunch and dinner.
• Create menus that reflect the identity and positioning of the new bistro and boulangerie.
• Establish recipes, preparation methods, presentation standards and kitchen procedures.
• Ensure consistency in taste, quality and execution across every service.
• Work closely with the specialist pastry, bakery and pizza teams to create a cohesive offering.
• Lead tastings, menu development sessions and final recipe testing ahead of opening.

Pre-Opening & Launch

• Take ownership of the culinary pre-opening programme.
• Establish kitchen systems, procedures and production standards.
• Assist with kitchen set-up and operational preparation.
• Recruit and build the culinary brigade in collaboration with ownership.
• Train and mentor team members before opening.
• Organise tastings and trial services.
• Identify and resolve operational issues before launch.
• Lead the kitchen through the opening period and establish efficient day-to-day operations.

Kitchen Management

• Lead and motivate the entire kitchen brigade.
• Manage the Chef Pâtissier, Chef Boulanger, Pizzaiolo and wider culinary team.
• Establish clear responsibilities, standards and working procedures.
• Monitor daily preparation and service.
• Maintain consistently high standards of food quality and presentation.
• Develop a professional, disciplined and collaborative kitchen culture.

Purchasing & Financial Management

• Oversee ingredient sourcing and supplier selection.
• Develop strong relationships with key suppliers.
• Negotiate and monitor purchasing where appropriate.
• Establish accurate recipe costing and food-cost controls.
• Monitor stock levels, waste and inventory.
• Manage kitchen-related budgets in coordination with ownership.
• Contribute to P&L management and ensure the culinary operation remains commercially sustainable.

Quality, Hygiene & Compliance

• Maintain rigorous food hygiene and kitchen safety standards.
• Ensure all kitchen procedures meet applicable operational requirements.
• Monitor food storage, preparation and handling.
• Implement systems that support consistent quality and minimise waste.
• Carry out regular checks of equipment, production areas and working practices.